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How to Calculate Sourdough Ingredients
Formula
Sourdough uses a naturally fermented starter instead of commercial yeast. Baker's percentages make it easy to scale recipes and adjust hydration.
Higher hydration (75-85%) creates an open crumb with large holes. Lower hydration (65-70%) produces a tighter crumb that is easier to shape.
Common use cases:
- Sourdough loaf baking
- Scaling sourdough batches
- Adjusting hydration levels
Frequently Asked Questions
Maria Gonzalez
Registered Dietitian, RD, MPH
Maria is a Registered Dietitian with a Master's in Public Health. She focuses on evidence-based nutrition assessment tools including BMI, calorie calculations, and body composition analysis.
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